Rhubarb Streusel Muffins

Rhubarb Streusel Muffins Recipe

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Teri Colston


If you like rhubarb and streusel you'll love these muffins, they are melt in your mouth yummy! It's the first thing my husband asks for when the rhubarb is ready to pick!


★★★★★ 1 vote

yields: 18
30 Min
25 Min


  • 1/2 c
    butter, softened
  • 1 c
    packed brown sugar
  • 1/2 c
  • 1
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/8 tsp
    salt (optional)
  • 1 c
    sour cream
  • 2 1/2 c
    fresh rhubarb (or frozen thawed)

  • 1/2 c
    chopped pecans
  • 1/4 c
    packed brown sugar
  • 1 tsp
    ground cinnamon
  • 1 Tbsp
    cold butter

How to Make Rhubarb Streusel Muffins


  1. In mixing bowl, cream butter and sugars. Add egg, beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper lined or greased muffin cups three fourths full.
  2. Topping;
    Combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly, sprinkle over batter.
  3. Bake at 350 degrees for 22 to 25 minutes or until a toothpick comes out clean, cool for 5 min.before removing from pans to cooling racks.

Printable Recipe Card

About Rhubarb Streusel Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Hashtag: #rhubarb

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No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.